Our Private Dining Room easily accommodates 35-50 people. We have the capability of serving any type of function, from business, wedding, holiday and anything in between. Contact us for menus and available dates!

Ever wonder how the Italians do brunch? Join us for our weekend brunch and you will experience a whole new world of flavor. Now serving Saturdays and Sundays starting at 11:00AM until 2:30PM.

Utilizing the freshest ingredients, with as many locally sourced as possible, our culinary team makes everything in-house from the pastas to the bread, even our sausages and pastries. We handcraft our food, because “food is love,” just as they believe in the Old World.

Originally from Boston, Piastra’s Chef Owner Greg learned about food at a young age when he first learned the phrase, “Food is love.” His first culinary steps were what captured his passion. Grandmother Rose showed him how to make chocolate chip cookies, and he states that he is still perfecting the recipe. After training at New England Culinary Institute in Montpelier, Vermont, he worked in different restaurants in the Boston area.

Around age thirty, he trained with a classically trained French chef on a small yacht while sailing more than a third of the way around the world. Shortly after the trip, Chef Greg moved to Atlanta and began working at Maxim Prime at the Glenn Hotel in Downtown Atlanta. He then worked as the Chef at Alon’s Bakery and Market. After Alon’s, Chef Greg was Executive Chef at Dal Cuore in Johns Creek before opening Piastra.

We do not use any GMO foods in our kitchen. We have zero dough conditioners or stabilizers in our bread as we proudly use only King Arthur Flour. We cook with Sunflower Oil, Rice Bran Oil and Olive Oil, eliminating the need for Soy or Canola Oil products.

Chef Owner Greg’s mother and Co-Owner, Betty, is originally from Iowa though she moved all over the country. No stranger to the workplace, she enjoyed many different careers, including: teaching, business, finance and manufacturing. It is safe to say that her MBA has been put to good use.

Betty’s outgoing personality and hospitable nature are the perfect tools for Piastra. She makes it a priority to check on each table every night. With her passion for knitting, when she is not on the floor, she is in the corner working on her latest project… Or busy taking care of her grandchildren.

My favorite restaurant on the square! The food is incredible and the service is wonderful! Ms. Betty and Chef Greg are genuine, down-to-earth people. Also a great bar. My friends and I love to stop in to try the latest craft cocktails! Love this place and can’t say enough good things about it!! Piastra never disappoints!!

Our first dinning experienceWomen for Realer Tassel adjustable with Bags Crossbody Blue strap Dark and in Georgia and we found a gem – Piastra!!! Warm and professional service from the entire staff made this meal a special epicurean delight. The freshly made mozzarella and baked bread were a delicious start to a series of courses that truly kept us blessed and impressed! You will want to linger to savor the Chef’s talent and team. If we were locals we’d be regulars! We congratulate Piastra on their successful first year!